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Chicken Curry Recipe
I would call this recipe a medium-hot dish one of my favorite filipino recipe. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover.

Chicken Curry Recipe

Chicken Curry Recipe

I had never made curry before but decided to give it a shot. I would call this recipe a medium-hot dish one of my favorite filipino recipe. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover. This recipe is for 2 persons, but can be easily multiplied. If you use chicken stock for this recipe do not use the chicken base. I am used to have potatoes in my chicken curry. This is the reason why I always include it in every recipe.

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Chicken Curry Recipe
This recipe that we have here is just another variation it only happens that it is a good version that I highly recommend. I used bone-in chicken because it has more flavor, but feel free to use boneless chicken breast if you like.
Chicken Curry Recipe
Prep Time 6 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Prep Time 6 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Chicken Curry Recipe
Instructions
  1. Combine ginger powder, turmeric powder, and 1½ teaspoons salt in a bowl. Mix well.
  2. Rub the mixture all over the chopped chicken pieces. Let it stay for 15 minutes.
  3. Heat the cooking oil in a cooking pot.
  4. Once the oil is hot, pan fry the chicken for about 2 minutes per side.
  5. Remove the chicken and temporarily place in a plate.
  6. Meanwhile, saute the onion, tomato, and garlic in the remaining cooking oil.
  7. Put the chicken back in the cooking pot when the onion becomes soft. Cook for 3 minutes.
  8. Pour-in the coconut milk. Bring to a boil. Add the curry powder. Cover and simmer for 25 minutes (add a little water if needed).
  9. Add a dash of cayenne pepper. Put-in the diced potato, cook for 10 minutes. Make sure to stir once in a while.
  10. Add salt to taste. Stir. Transfer to a serving plate. Serve over white rice. Share and enjoy!
Recipe Notes

I would call this recipe a medium-hot dish one of my favorite filipino recipe. I put in quite a bit of curry, but there is a lot of rice and chicken for it to cover.

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